Yeast Free Gluten Free Bread Food

GLUTEN-FREE BREAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

GLUTEN-FREE, YEAST-FREE AND SUGAR-FREE "SCONE" BREAD :

Steps:

• Preheat the oven to 375°F.
• Combine all dry ingredients in a bowl. Make sure to mix thoroughly.
• Beat the eggs. Stir in the milk and vegetable oil.
• Add wet ingredients to dry ingredients and mix thoroughly. The consistency will be more like muffin batter than bread dough.
• Grease a bread pan and spoon the mixture into the pan. Do your best to distribute the mixture evenly, squishing out big air pockets. Smooth out the top of the mixture with the back of a spoon (a swirly pattern looks nice) as the batter will keep the form/shape it's left inches.
• Cook for about 1 hour, or possibly 5-10 minutes more, until a toothpick inserted into the centre of it comes out clean.
• Note: This also worked at 350F for about 1.5 hours.

YEAST FREE GLUTEN FREE BREAD

Steps:

• Put all dry ingredients into bowl and mix.
• Add all liquid ingredients to the dry, and mix for 3 minutes on high.
• Spread dough into small greased loaf pan.
• Bake in preheated 350° oven for 8 minutes.
• Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes.
• Use a serrated knife to slice loaf or freeze loaf before slicing.

GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD

Steps:

• Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
• The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
• In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
• Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
• In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
• Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

THE BEST GLUTEN FREE, YEAST FREE & CORN FREE FLAT BREAD

Steps:

• Heat cast iron frying pan.
• Mix dry ingredients together and set aside.
• Combine eggs, oil, water and whisk to blend.
• Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
• Knead on floured surface until smooth. Divide into equal pieces and roll out to thinly in a circle but not so thin that they will rip.
• Place on oiled pan if needed and cook 1-3 minutes on each side. Will brown slightly and bubble up.
• Set aside on a clean tea towel and cover with the other half. (The steam from the hot bread will help make each one softer.) Repeat placing cooked ones on top of each other until done.
• Then wrap around whatever you'd like!
• Enjoy!

GLUTEN & YEAST FREE ITALIAN BREAD

Steps:

• In a bowl, place flours, xanthan gum, salt and sugar. Blend with mixer on low or by hand.
• Add the butter, egg whites, and vinegar.Beat on high or stir in by hand until well mixed.
• Pour batter into a buttered bread pan.
• If desired, brush with melted butter. (I spray with spray butter to reduce calories and fat.).
• Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
• Remove from pan to cool.